"An old-fashioned vegetable soup, without any enhancement, is a more powerful anti-carcinogen than any known medicine."-James Duke, MD, U.S. Department of Agriculture

The refrigerator light goes on...

Another very simple and lovely soup that is so good for you. With a nice hunk of sourdough bread and an ounce of goat cheese you have the perfect meal.

Wine Choices

Cooking with the best quality ingredients results in the best quality dish. This is so important with your choice of wine. For white wines choose a chardonnay in recipes that are rich or savory and a dry sauvignon blanc for tart or acidic recipes.

Full bodied reds like cabernet are the choice for a stews or rich sauces. When I am making a dish that requires a little more finesse I might choose a young pinot noir.

Spring Bisque

Servings = 8 | Serving size =about 2 cups

Cooking Time = 45 Minutes

This recipe can be multiplied by 2.

This recipe keeps well for about 3 – 4 days in the refrigerator.

1 tsp

extra virgin olive oil

2 medium

white onions (peeled and diced)

2 lbs

yellow squash (chopped)

1 lbs

carrots (peeled and shredded)

1/2 cups

white wine

1 quart

water

1 tsp

dried marjoram

1/2 tsp

salt

2 cups

2% milk

Heat the olive oil in a stock pot over medium heat. Place the onions in the pot and cook until translucent. Stir frequently and do not allow to brown.

Add the squash, carrots and wine and cook for about 5 minutes stirring frequently.

Add the water and white wine. Increase heat to high. Bring to a boil for about 2 minutes and then reduce the heat to medium-low and allow the vegetables to simmer.

Cook until the carrots are tender (about 25 to 30 minutes).

Use a stick blender to puree or puree in a blender in two to three cup batches adding part of the marjoram and salt to each batch.

Allow the soup to cool and then add the milk and stir to blend well. Chill at least 3 hours.